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Cheese production like 400 years ago

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Traditional craftsmanship on the Karseggalm

The Karseggalm in the Grossarl Valley is a place where you can learn that you need nothing to produce exquisite cheese than fresh milk, an open fireplace and wooden tools. The traditional alp has been cultivated for about 400 years - today, as then, by hand.

Ein Besuch auf der Karseggalm

Käsen auf der Karseggalm im Großarltal
Senner Willi Gruber auf der Karseggalm

Ein Besuch auf der Karseggalm

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Outdooractive Editors User
Svenja Rödig 
Updated: 2018-11-21

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